Chickenguisado Recipes

Steps:

• Heat olive oil over medium-high heat in a Dutch oven. Season chicken with salt and pepper and add to the hot pot to brown, 6 to 7 minutes per side. Transfer chicken a bowl and cover with an aluminum foil tent.
• Reduce heat to medium; add onion to the pot and saute until translucent, about 5 minutes. Add garlic and cook for 1 minute. Stir in sofrito and cook for 2 to 3 minutes. Add potatoes, chicken broth, tomato sauce, sazon, cumin, and bay leaf; bring to a boil. Return chicken to the pot. Cover and cook for 1 hour. Remove chicken.
• Mix water and cornstarch together in a small bowl; stir into simmering mixture until nicely thickened. Place chicken back into the pot and continue to cook about 10 minutes more.

Steps:

• In a large resealable plastic bag, combine the first four ingredients. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight., In a large nonstick skillet, brown chicken in oil. Stir in the potatoes, water and tomato sauce. Bring to a boil; cover and simmer for 45-60 minutes or until chicken is tender. Add additional water if necessary. Discard bay leaves before serving.

Steps:

• Combine Beef Bullion squares, tomato sauce and Coriander seasoning together in a deep pan or slow cooker and bring up to medium heat.
• Roughly chop the onion, green pepper, potatoes, and carrots and add to tomato sauce mixture. Stir and allow to simmer.
• Finely chop garlic cloves and cilantro to the vegetables and bring to a boil. Cover and place on low heat.
• Add wine and beer and deglaze pan.
• Chop the chicken breasts into quarter-sized pieces and add to the mixture in the pan. If the mixture reduces too much you can add half a cup of water.
• Allow chicken to cook for 45 minutes to 1 hour stirring occasionally.
• Serve with plain white rice or add noodles to make as a soup.

Steps:

• Mix the garlic, salt, pepper and paprika to a paste.
• Rub into the chickens thoroughly, inside and out.
• If possible, season the chickens the day before they are to be used.
• Heat the olive oil in a saucepan or casserole.
• Add the onions and saute for 5 - 15 minutes, stirring frequently; remove & set aside.
• Add the chicken pieces & brown well on all sides; remove & set aside.
• Pour the wine into the pot & deglaze, using a wooden spoon to scrape the bottom.
• Return the onions & chicken pieces to the saucepan along with the bay leaf.
• Cover and cook over low heat for 1 hour.
• Add small additional amounts of water if needed.
• Add the potatoes and stir gently.
• Cover and cook over low heat for 20 minutes
• Correct seasoning.
• Add the beans, olives, and pimentos and cook over low heat for 10 minutes.
• The flavour will be greatly improved if the stew is prepared early in the day and reheated before serving.

Steps:

• Boil the chicken for 25 minutes or until cooked. Set aside.
• In a blender combine the tomatoes, chipotle sauce, garlic, cumin, pepper, salt and add 9 ounces of water and blend for a few seconds.
• In a saucepan add the vegetable oil and onions and cook for 3 minutes or until the onions turn golden.
• Add the chipotle mixture and the chicken to the saucepan with the onions and cook over medium heat 15 minutes.

Steps:

• In a Dutch oven, heat the vegetable oil and sugar over medium-high heat. Add the sazon seasoning and the bouillon and cook until the sugar lightly browns. Add the chicken and let it fry, stirring it around to get all the sides browned, about 10 to 15 minutes. Stir in the tomato paste, cumin and chili powder. Add water to just cover the top of the chicken. Let the water come to a boil and stir to make sure the tomato paste is combined. Taste the water for salt*. Cook the chicken stirring occasionally, until tender, about 45 to 60 minutes. Remove the chicken to a serving platter and coat with the cooking sauce from the pan. Serve with Habichuela.
• In a medium saucepan over medium heat, add the oil and bacon. Stir in the garlic, bell pepper, squash, tomato paste, bouillon cube, and water. Bring to a boil, then reduce the heat, cover with a lid and simmer for about 10 minutes. Add the beans and simmer for another 10 minutes. Serve over white rice, garnished with cilantro.
• In a medium pot, bring the water to a boil over high heat and add the oil and salt. Stir in the rice, cover with a lid and let cook over medium-low heat for about 20 minutes. Lower the heat for the last 5 minutes. The rice should be soft and fluffy.

Steps:

• Place chicken pieces in a bowl and season generously with ranchero sazon criollo. Add onion, Cubanelle peppers, sazon liquido, and garlic paste. Toss to coat chicken evenly.
• Put oil in the bottom of a heavy pot. Add brown sugar and do not stir. Turn heat to medium-high and cook until sugar is very, very dark brown but not burned, 5 to 10 minutes. Carefully add chicken pieces to the pot 1 at a time, reserving vegetables and any liquid left in the bowl. Stir chicken, coating each piece with sugar-oil mixture. Cover and cook for 8 to 10 minutes.
• Add tomato paste, celery, and bouillon powder to the pot and stir to combine. Cover and reduce heat to medium-low. Let stew until chicken is cooked and tender, 15 to 30 minutes.

Steps:

• Heat a Dutch oven on medium heat. Generously season the chicken with the Adobo seasoning, then add the olive oil and chicken to the Dutch oven. Lightly brown the chicken by cooking chicken for about 5 minutes on each side. Set chicken aside. Add the sofrito, Sazon, tomato sauce, chicken bouillon, Italian seasoning, water, potatoes, carrots, bay leaves and olives to a pot. Bring to a boil, then add the chicken in. Lower the heat to a simmer and cook the stew for 25 to 30 minutes, or until the chicken is cooked through. Check the stew for seasoning and add more chicken bouillon if it needs a bit more flavor. Sprinkle the stew with the chopped cilantro and stir it in. Serve with or over rice, mashed potatoes or some crusty bread on the side for dipping!